Everything Seasoned Savory Granola

Everything Seasoned Savory Granola is mostly salty, and just a tiny bit sweet, and it’s the perfect crunchy topping for all your summer salads and cottage cheese bowls!











1 1/2 cups old-fashioned, rolled oats

1/2 cup raw cashews, whole

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/4 cup extra-virgin olive oil

1 Tbsp. honey

1 egg, white only

3 Tbsp. everything-bagel-style seasoning

1/2 tsp. kosher salt (optional - not needed if your seasoning blend already contains salt)


  1. Preheat the oven to 325 degrees F.  Line a large rimmed sheet pan with parchment paper or silicone baking mat, and set aside.
  2. In a large mixing bowl add the oats, cashews, pumpkin seeds, and sunflower seeds. Stir to combine.
  3. In a medium bowl, whisk together the olive oil, honey, and egg white. Add the wet ingredients to the dry ingredients, and stir until everything is combined and moistened.
  4. Add the everything-bagel-style seasoning to the mixture and stir until evenly distributed.
  5. Transfer the granola mixture to the prepared baking sheet. Spread out into an even layer. Bake for 30 minutes, removing from the oven and stirring once at the halfway mark.
  6. Remove from the oven, then allow the granola to cool completely on the baking sheet, which will help it become crisp and crunchy.
  7. Transfer the granola to an airtight container such as a large mason jar. Store in air tight container at room temperature for up to 2 weeks. Serve with cottage cheese or plain Greek yogurt, sliced cucumber, cherry tomatoes, and/or microgreens.

Note: I have not experimented with making this recipe vegan, so I cannot confirm the success of trying to substitute the honey or egg white with any alternatives.